Ingredient B:
– 250 gm semolina
– 250 ml evaporated milk
– 1 tbsp rose water (optional, I did not use it)
– 100 gm raisins
– 50 gm sliced almonds (I did not have sliced almonds so instead use diced almonds which I roasted in the oven for a while)
– enough pistachios (optional, can also just use sliced almonds)
– a few strands of saffron (I used yellow colouring instead)

Method:
– Boil ingredient A after which you add in the ingredient B (medium heat)
– Stir constantly till mixture becomes thick, off the fire.
– Pour into pudding moulds, topped with the raisins, almonds and pistachios. Can serve warm or cold.

My virgin attempt at making Fresh strawberry cobbler. In fact this is the first fruit cobbler dessert that I’m baking.
Because I like my dessert to be less sweet so I cut back a little on the sugar. Verdict? I like my fresh strawberry cobbler very much, especially accompanying it with ice-cream… Yummylicious! 🙂

Preheat oven to 180 C.
In a medium bowl, add strawberries and ¾ cup sugar (I used 3 tbsp only)
Stir to coat strawberries in sugar and set aside.
In a large bowl whisk together flour, baking powder, salt and sugar.
Add in milk, vanilla extract and melted butter.
Stir until combined. A few lumps are ok.
Grease a 9-inch casserole dish.
Pour batter evenly into dish.
Spoon strawberries evenly on top of batter. Do NOT stir.
Baked for 35-40 minutes or until golden.
Serve warm or cold.

Original recipe from : http://divascancook.com/fresh-strawberry-cobbler-recipe-easy-dessert/

I keep seeing cempedak last week (aka Artocarpus integer), wherever I go and so I could not resist purchasing one of it. After that, I could not decide whether to just fry it or make it into a dessert. Finally, I decided to puree the flesh of the Cempedak and make the Talam Cempedak. Talam Cempedak, is a Malay kuih, a sweet dessert that is usually serve during teabreaks or gatherings.

It’s pretty easy to cook it just that the steaming will take a couple of hours and you have to properly cool it before you can cut and eat it.

– Mix all ingredients together, whisk until blended well. – Pour this mixture into a greased 11 inch round tray (use a little of vegetable oil to grease the tray) – Steam for 50-60 mins or until cook. Use medium fire to steam.

– Mix all ingredients together and strain it. – Pour this mixture over the first layer (after the first layer is cooked and firm) – Continue to steam for another 1hr 45 mins – Once the second layer is cooked and firm, take it off from the steamer, cool it for at least 3 hours before cutting it.

We had our iftar (break fast) at my 3rd sister’s house today. It’s our yearly tradition to do so during the fasting month. Family get-together and break fast together. Wonderful atmosphere and a good way to strengthen family ties.

Usually in such occasion, each of us would bring some dish to the host house. So what I did was to steam a traditional Malay cake called Talam Keladi (Yam cake). This cake has two layers to it, the bottom is filled with yam and the top part is usually coloured with purple colouring. Unfortunately i did not have purple colouring so have to make do with what I have 🙂

Talam Keladi is one of my favourite traditional cake. I just love them!